Kuzu Iskender Recipe
Thinly sliced lamb shish on pita bread, topped with tomato & butter sauce.
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Ingredients
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Lamb & Marinade
Bread & Assembly
Tomato Sauce
Finishing & Garnish
Method
Lamb & Marinade
- 1
Prepare marinade
In a large bowl combine 0.5 cup yogurt, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, paprika, cumin, 1.5 tsp salt and 0.5 tsp black pepper. Whisk until smooth.
- 2
Marinate lamb
Add the thinly sliced lamb to the marinade and toss until every piece is coated. Cover and refrigerate minimum 1 hour, preferably 3–6 hours or overnight for best flavor.
- 3
Cook lamb (grill or skillet)
Remove lamb from fridge 20 minutes before cooking. Heat a heavy cast-iron skillet or grill over high heat until very hot. Drizzle or brush a little oil on the surface. Working in batches to avoid crowding, sear the lamb slices 1–2 minutes per side until browned and cooked through (internal temperature ~63–70°C / 145–158°F depending on desired doneness). Transfer cooked lamb to a warm plate and tent with foil while you finish remaining batches.
Tomato Sauce
- 4
- 5
Build sauce
Stir in 1 tbs tomato paste and cook 1 minute. Add 500 ml crushed tomatoes, 0.5 tsp sugar, 1 tsp salt, 0.5 tsp black pepper and 0.25 tsp red pepper flakes if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes until slightly reduced and bright.
- 6
Finish sauce
Taste and adjust seasoning. If you prefer a smoother sauce, blend briefly with an immersion blender. Keep warm.
Bread & Assembly
- 7
Prepare pita and yogurt
If pita are not warm, toast or warm them briefly in the oven (200°C / 400°F) 3–5 minutes or on a skillet. Mix 1 cup plain yogurt with 1 grated garlic clove and 0.25 tsp salt; whisk until smooth and refrigerate until ready to assemble.
- 8
Butter melt
In a small saucepan melt 6 tbs unsalted butter over low heat until foaming. Reserve 2 tbs for drizzling later. Keep the rest warm.
- 9
Finishing & Garnish
- 10
Top with tomato & butter
Spoon warm tomato sauce over the lamb (about 3–4 tbs per serving). Heat 4 tbs butter in a small skillet until foaming and slightly nutty, then pour the butter over the sauced lamb (this gives the classic Iskender butter finish).
- 11
Garnish and serve
Sprinkle chopped parsley and optional dried mint and sumac/Aleppo pepper over each plate. Serve immediately with lemon wedges on the side to squeeze over and additional yogurt if desired.